Bolton-Smith C, Price R J, Fenton S T, Harrington D J, Shearer M J
Cardiovascular Epidemiology Unit, University of Dundee, Ninewells Hospital and Medical School, UK.
Br J Nutr. 2000 Apr;83(4):389-99.
This paper reports the compilation of a food composition database for phylloquinone (vitamin K1) derived from the direct analysis of foods, recipe calculation and the assignment of values based on food similarities. All the basic and other food items used in these calculations had been analysed by HPLC and about 170 of the items had been obtained and assayed in the UK. Recipe calculations took account of the cooking method and changes in water and fat content. Currently, approximately 1501 food items with Royal Society of Chemistry/Ministry of Agriculture, Fisheries and Food food codes have been allocated a vitamin K1 value, and a further 282 new recipe codes are included in the database. Representative values from each food group are reported together with an indication of the potential variation. Detailed examples of some recipe calculations are included, and also the impact of changing the type of fat in recipes. Vitamin K1 is associated with, and most abundant in, photosynthetic tissues of plants. Accordingly, the highest concentrations (3000-6000 micrograms/kg) are found in dark-green leafy vegetables and herbs, such as kale, parsley, spinach and green cabbage. Intermediate concentrations (1000-2000 micrograms/kg) are found in plants with paler leaves such as white cabbage and lettuce or in green, non-leafy vegetables such as broccoli and brussel sprouts. Fats and oils contain variable amounts of vitamin K1 with the highest concentrations (300-1300 micrograms/kg) in soyabean, rapeseed and olive oils and the margarines based on them. Other foods such as dairy products, meat dishes and cereal-based foods (bread, biscuits, cakes, desserts etc.), although not in themselves particularly rich in vitamin K1 (< 200 micrograms/kg), may contribute significantly to intakes when consumption of green vegetables is poor. Within the scope of this present study, it has not been possible to address issues such as inter-sample variability, losses during storage or the bioavailability from different foods and further work on these aspects is needed.
本文报道了一个叶绿醌（维生素K1）食物成分数据库的编制情况，该数据库源于对食物的直接分析、食谱计算以及基于食物相似性赋值。这些计算中使用的所有基础食物和其他食物项目均已通过高效液相色谱法进行分析，约170种食物项目是在英国获取并检测的。食谱计算考虑了烹饪方法以及水分和脂肪含量的变化。目前，大约1501种具有英国皇家化学学会/农业、渔业和食品部食品代码的食物项目已被赋予维生素K1值，数据库中还包含另外282个新的食谱代码。报告了每个食物组的代表性值以及潜在变化的说明。包含了一些食谱计算的详细示例，以及食谱中脂肪类型变化的影响。维生素K1与植物的光合组织相关且在其中含量最为丰富。因此，在深绿叶蔬菜和香草（如羽衣甘蓝、欧芹、菠菜和绿甘蓝）中发现最高浓度（3000 - 6000微克/千克）。在叶子颜色较浅的植物（如白菜和生菜）或绿色非叶类蔬菜（如西兰花和抱子甘蓝）中发现中等浓度（1000 - 2000微克/千克）。油脂含有不同量的维生素K1，大豆油、菜籽油和橄榄油以及基于它们的人造黄油中浓度最高（300 - 1300微克/千克）。其他食物，如乳制品、肉类菜肴和谷物类食物（面包、饼干、蛋糕、甜点等），虽然本身维生素K1含量并不特别高（<200微克/千克），但在绿色蔬菜摄入量较低时，可能对摄入量有显著贡献。在本研究范围内，无法解决样本间变异性、储存期间的损失或不同食物的生物利用度等问题，需要在这些方面进一步开展工作。
